Cauliflower Soup Recipe

This is yet another quintessential cauliflower offering, possessing among the most versatility out of any of the available cauliflower recipes. Another good one to try as a side dish would have to be the cauliflower cheese recipe. Obviously, to get the best out of your dishes, you will have to learn how to grow cauliflower yourself. This is not a totally necessary step, but it does seem to taste better if you know it came from your own dedication and hard work. This cauliflower soup recipe is a very popular incarnation of the cream soup. You may have heard of other types of cream soups, such as mushroom, potato, and even celery. This cauliflower soup recipe is a bit different.

Cauliflower Soup Recipe: What You Will Need

Cauliflower Soup Recipe

You are going to need to get yourself a grand total of 4 minced garlic cloves. Also pick up about two carrots, and chop them. Chicken broth is necessary here, about 2 cans. You could make your own, which would be quite fantastic, but it depends on how much you are willing to put in to this recipe.

Make sure you have 2 large potatoes, peeled and cubed up. Get 1 cup of heavy cream. Other additions include freshly-ground black pepper, nutmeg, basil, parsley, paprika, and sherry – no, not cooking sherry. These ingredients for this cauliflower soup recipe are completely textbook, so feel free to change them. You like cheese in your soup? No one will mention anything.

Cauliflower Soup Recipe: Preparation

Preparing this cauliflower soup recipe is simple enough. Get yourself a large pot and place it over medium heat. put in the butter and melt it up. Once melted, place in your onions and garlic and sautee them until they are translucent, but not burned. Cooking time ranges from 3 to 5 minutes, depending on your stovetop. Once these are tender, put in the potatoes and carrots. Cook 5 minutes.

The chicken broth comes next, both cans; simmer until it begins to boil. Once it reaches a rolling boil, put in your cauliflower. Hopefully you have peeled it from the leaves and chopped it by now. Cover it up, reduce the heat a bit and just let it go for about 15 more minutes. Kill the heat.

Consider your options for pureeing. If you choose a blender or a food processor, you are likely to have to do it in batches. Is recommended an immersion (handheld) blender here, since you can reserve some of the chunkiness, if you prefer that kind. Plus, you do not even have to move the mixture from the pot. Put the heat on the stove top back on low. Pour in your heavy cream, nutmeg, pepper, parsley, basil, paprika, and real dried sherry.